Chocolate Crème Brûlée

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Last year as my Valentine’s gift to you I shared one of my favorite recipes, Crème Brûlée.  It’s still top of my list 🙂

However, we gotta mix it up a bit!  This year for Valentine’s Day, let’s go chocolate.  We use bittersweet chocolate for this recipe, specifically I grabbed a bag of the Ghiradelli semisweet chips, and that gives the dessert a rich, deep chocolate taste.  I’d say that’s a Valentine treat for any sweetheart!

Are you making a treat for your love this year? What’s on the menu?


Chocolate Crème Brûlée

  • 2 cups heavy cream
  • ¼ cup, plus 3 T sugar, plus additional for topping
  • ½ cup bittersweet chocolate
  • 5 large egg yolks
  • up to 1 T vanilla

Preheat the oven to 250.

Heat the cream and 1/4 cup sugar over medium heat, stirring until all the sugar is dissolved.  Keep the mixture on the heat, stirring occasionally, until the cream just starts to simmer – you’ll notice this most by small bubbles rising at the sides of the pot.

Remove the pot from the heat and stir in the chocolate until the mixture is nice and smooth.

In a separate bowl, whisk together the egg yolks and 3 T sugar until well blended and a pale shade of yellow. Whisk in the vanilla – I like a good hearty tablespoon, but you may want to start with a 1 1/2 teaspoons if you aren’t as big of a fan.

Slowly whisk the cream mixture into the egg mixture, whisking constantly so you don’t cook the egg yolks.  I mean, they’d be chocolate-flavored egg yolks… but still.  Go slow.  Once you have it all whisked together, pour the mixture through a fine mesh sieve or some cheesecloth to catch any bits you don’t want in your finished product.

Set four ramekins or small baking dishes in a large roasting pan.  Pour the chocolate custard evenly into the ramekins, then pour hot water into the roasting pan around the ramekins, letting the water level come up to about halfway on the dishes.  Place the roasting dish in the oven on a middle rack.  Bake the custards until just set, about 60-70 minutes.

Let the custards cool completely at room temperature.  Then wrap them up in plastic wrap and refrigerate them for at least one hour.

Sprinkle about a tablespoon of granulated sugar across the top of each custard and rock it back and forth a bit so that the top is evenly coated with a layer of sugar.  Using either a kitchen torch or the oven broiler, melt and brown the layer of sugar.  A kitchen torch will give you more control and a more even brown across the top.  If you are using your broiler, keep a very close eye on the custards, you may want to move them a bit halfway through and the process will happen fairly quick.

Let the desserts cool just until the sugar hardens and serve.  For me, two of the best things about Crème Brûlée is not only the texture difference between the creamy custard and the hard sugar shell but the contrasting temperature between cold and warm as well.  I have to admit… Crème Brûlée will always be one of my favorites – in any flavor!

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Full Recipe

Chocolate Crème Brûlée

  • 2 cups heavy cream
  • ¼ cup, plus 3 T sugar, plus additional for topping
  • ½ cup bittersweet chocolate
  • 5 large egg yolks
  • up to 1 T vanilla

Preheat oven to 250.

Heat cream and ¼ cup sugar over medium heat, stirring until sugar is dissolved.

Keep over the heat, stirring occasionally, until cream just starts to simmer.

Remove from heat and stir in chocolate until smooth.

In another bowl, whisk together egg yolks and 3 T sugar until blended and pale yellow.

Whisk in vanilla.

Slowly whisk cream mixture into egg mixture, whisking constantly so as to not cook eggs.

Pour through fine mesh sieve.

Set four ramekins in a large roasting pan.

Pour custard evenly into ramekins.

Pour hot tap water into roasting pan, about halfway up sides of ramekins.

Place roasting dish in the oven on middle rack.

Bake until just set, 60-70 minutes.

Let custards cool completely at room temp.

Refrigerate at least one hour.

Sprinkle about 1 T granulated sugar across the top of each custard so it is well covered.

Use a kitchen torch or broil the sugar until melted.  

Let cool until sugar hardens and serve.

One thought on “Chocolate Crème Brûlée

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